Strawberry Summer Cake
Total Time
1 hour 10 minutes
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
8-10 servings
- 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
- 1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
- 1 large egg
- 1/2 cup (118 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 pound (450 grams) strawberries, hulled and halved
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Preparation
Chef’s notes
Adapted, only slightly, from Martha Stewart.
I recently picked up some barley flour and fell in love with it. We tend to associate whole grain flours with heartiness and heaviness, but this is neither — it’s silky and delicate.
The cake works like a dream with 100% all-purpose flour but if you’ve got barley flour around, swapping it in for half the volume is beyond delicious.
I am ever-so-slightly on the fence about the sweetness of this cake. I like it, but I wouldn’t hate the batter itself with 2 tablespoons less sugar (i.e. 7/8 cup sugar instead of a whole one). If that’s your inclination, go ahead and dial it back as well. Leave the sugar on top. It contributes to the berries turning into jam.
Note:
In 2019, I added a sheet cake version of this to the site.